Assessment of the waste generation and management practices in Nigerian food industry: towards a policy for sustainable approaches

摘要

The number of food processing firms in Nigeria has increased over the years and also a corresponding increase in the types of products and wastes generated. This study assessed the various practices and technologies of managing wastes generated by some selected food processing firms in South-western Nigeria. Data were collected from forty food processing firms randomly selected among fruit juice and milk; meat and poultry; and fast foods selected from Lagos and Oyo States of Nigeria using two sets of structured and unstructured questionnaire. Food / raw material wastes ranked highest (49.2% or 3,148.8kg) among varied types of solid waste generated while 5000 to 10,000 litres volume of wastewater were generated per firm per production activity. Preliminary peeling and cutting operations ranked highest (3.84 ± 0.291) among the different sources of wastes generation. Open dumping / land filling (4.27 ± 0.231) and contracting of waste for disposal (3.70 ± 0.324) are the major waste management disposal practices adopted by the food firms. Primary wastewater treatment (4.51 ± 0.207) was the major technology employed by the firms. High cost of installing waste treatment plants (4.86 ± 0.069) ranked highest among the obstacles for the adoption of waste technology measures. From the result, the food processing firms generate huge amount of solid and liquid waste, which are not appropriately managed. The practices of waste management by food firms need an upward review. The firms should also venture into the possibility of re-use and recycle of their wastes that litter around the street.